Careme

Instructions

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1. 1.

   Slice 12 oz chicken breast across the grain into thin, bite-size strips. Toss with 3/4 teaspoon table salt and 1 teaspoon cornstarch; set aside while preparing the other components.

2. 2.

   Remove the tough core from 12 oz green cabbage and cut the leaves into roughly 1-inch pieces; dry well. Mince 2 cloves peeled garlic and finely grate enough ginger to make 2 teaspoons. Lightly crush 1/2 teaspoon Sichuan peppercorns.

3. 3.

   Combine 1/2 cup dry white rice, 1 cup water and 1/8 teaspoon table salt in a small saucepan. Bring to a boil, cover and reduce to low heat. Cook for 15–18 minutes, until tender and the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the sauce and stir-fry while the rice cooks.

4. 4.

   Whisk together the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Stir until the cornstarch is fully dispersed.

5. 5.

   Heat a wok or large skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, then spread the seasoned chicken in a single layer. Cook for 4–5 minutes, turning as needed, until lightly browned; pull the chicken near 160°F in the thickest pieces. Transfer to a clean plate and rest while cooking the cabbage, at least 3 minutes.

6. 6.

   Add the remaining 1 tablespoon neutral cooking oil to the skillet. Add the prepared cabbage and season with 1/2 teaspoon table salt. Stir-fry for 4–5 minutes, letting it sit briefly between tosses so some edges brown while the leaves stay crisp.

7. 7.

   Push the cabbage aside and lower the heat to medium. Add the prepared garlic, ginger and crushed Sichuan peppercorns, plus 1/4 teaspoon crushed red pepper, to the cleared space. Stir for 20–30 seconds until fragrant, then toss into the cabbage.

8. 8.

   Return the rested chicken and any collected juices to the skillet. Stir the sauce again, pour it in and toss for 1–2 minutes until glossy and lightly thickened.

9. 9.

   Fluff the rice and divide between two plates. Spoon the chicken and cabbage stir-fry alongside, distributing the glossy sauce over both portions.

Want more detail? See the temperature guide.